• Recipes
  • Chilli Chocolate Bundt Cake

Chilli Chocolate Bundt Cake

Cooking Instructions


  1. Preheat the oven to 180oC, gas mark 4.  Butter a 25cm (1.5 litre) bundt tin well and dust with flour.
  2. Place the prunes and 2 tbsp boiling water in a food processor and blitz to puree.
  3. Place the butter, sugar and chilli in a large bowl and whisk until pale and fluffy, beat in the eggs, 1 at a time and then mix in the prune puree.
  4. Mix together the flour, baking powder, almonds and cocoa in a bowl and fold into the butter mixture. Spoon into the prepared tin and bake for 40-45 minutes until a skewer comes out clean.  Allow to cool slightly in the tin before removing.
  5. Place all the chocolate sauce ingredients in a bowl over a saucepan of simmering water and allow to melt.  Pour some over the cake and serve the rest in a small bowl.


  • Serves 8-10
  • 200g pack Crazy Jack Soft Prunes
  • 180g butter, softened
  • 225g caster sugar
  • 1 red chilli, finely chopped
  • 3 medium eggs
  • 175g self raising flour
  • 1 tsp baking powder
  • 75g Crazy Jack Ground Almonds
  • 50g cocoa powder
  • 1 tbsp chilli infused oil
  • Chocolate Sauce:
  • 100g plain chocolate, chopped
  • 50g butter
  • 2 tbsp golden syrup
  • 100ml double cream
  • 1 tbsp chilli infused oil

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